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Lobster Ravioli in Tomato Basil Broth

4 servings

Ingredients for the Broth

1/2 cup cleaned and chopped leeks
1/2 cup peeled and chopped onion
2 celery stalks, chopped
4 shallots, peeled and chopped
6 cloves garlic
1 teaspoon black peppercorns
1 16 & 1/2-ounce can chopped tomatoes, with juice
2 cups white wine
1 cup water
1 tablespoon kosher salt
1 bunch fresh basil, stems only (reserve leaves for garnish and Basil Oil; recipe follows)

Ingredients for the Ravioli

1 cup heavy cream
1/2 cup semolina flour
kosher salt and freshly ground white pepper to taste
3 large carrots, peeled
1/4 cup coarsely chopped onion
2 garlic cloves, peeled
3 small shallots, peeled and coarsely chopped
2 cups chicken stock (or canned low-salt chicken broth)
cooked meat from 1&1/2-pound lobster (see cooking method below)
roe from 1 lobster
1/3 cup chopped chives
32 round dumpling wrappers
1 whole egg, beaten
salted water
2 fresh plum tomatoes, seeded and diced
Basil Oil (recipe below)
1/3 of the basil leaves, sliced into thin ribbons (chiffonade) for garnish

Method for the Broth

Combine all the broth ingredients in a stockpot over high heat. When the liquid comes to a boil, reduce the heat and simmer until it is reduced by one third. Strain, discard the solids and reserve the liquid over low heat in a covered pan.

Taste the broth, and if the basil flavor is too faint, add more stems and continue cooking on low.

Method for the Ravioli
To make the polenta for the ravioli filling, place the heavy cream in a saucepan and bring it to a simmer over medium-high heat. Add the semolina in a slow stream, whisking it into the cream.

Season with the salt and pepper, combine well, and continue cooking another 5 minutes. Remove the polenta from the heat and reserve.

Cut 2 carrots into large chunks and place them in a large stockpot. Add the onion, garlic cloves, shallots and stock. Put the pot over medium heat and bring to a slow simmer. Reduce the heat to medium-low and cook until the vegetables are tender and the liquid has almost evaporated, about 20 minutes. Transfer the vegetables to a food processor or blender and puree in batches. Allow to cool.

Combine the vegetable puree with the polenta, and add the lobster meat and roe to complete the filling.

Sprinkle semolina lightly over a cookie sheet. Working with the dumpling wrappers two at a time, flatten them to half their original thickness by rolling them through a pasta machine or by using a rolling pin. Place 1 skin into a ravioli press (or flat on a cutting board).

Scoop 1 teaspoon of filling into the center, making sure to include some lobster meat in each one. Brush a little beaten egg around the edges, fold the skin over the filling, and seal by pinching the edges with your fingers or pressing with a fork. Place the completed ravioli on the prepared cookie sheet.

Bring a large pot of salted water to a boil. Return the broth to a simmer. Mince the remaining carrot and add it along with the tomato to the broth. Put the ravioli in the boiling water and cook for 1 minute. Using a slotted spoon, transfer the ravioli to the tomato broth and cook 1 minute more.

Scoop the ravioli out into 4 heated serving bowls. Ladle the broth over each serving and drizzle with basil oil. Sprinkle the basil chiffonade over the top, and serve.

Basil Oil

Ingredients

salted water
2/3 of the leaves from one bunch fresh basil
ice water
1 cup vegetable oil
kosher salt

Method

Bring a pot of salted, boiling water to a boil. Briefly dip the basil leaves in the boiling water, about 5 seconds. Immediately plunge the basil into an ice bath to cool. Spread the basil leaves out on paper towels to dry.

Puree the basil and 1/4 of the vegetable oil in a blender or food processor. With the motor running, slowly add the remaining oil. Taste for seasoning and add at least a pinch of salt. Taste, adjust the seasoning and reserve.